Szechuan also spelled as Sichuan or Schezwan is one of the Chinese cooking cuisine that originates from the Sichuan province in southwestern China. It is known for its hot and spicy flavors, that come from the use of chili peppers, garlic, and peppercorns.

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2 Video Hotel Style Vegetable Premix

3 Hotel Style Vegetable Premix Recipe

4 Ingredients

5 Note

One of the popular dishes in Szechuan cuisine is Schezwan sauce made from Chillies, Pepper, and Garlic. From this sauce, we Indians derived Schezwan sabji, which is a spicy stir-fried mix of a variety of vegetables made using spicy Schezwan sauce. The vegetables used in this dish can vary according to season, preference, and availability, but common choices include Capsicum,Spring onions, carrots, Cabbage, and green beans.

This Schezwan Sabzi is not only tasty but also easy to make but also a quick recipe that can be frozen to be used for some instant recipes. Schezwan sabji is a versatile recipe and desired choice of cooks who want to add variety to different dishes using the same pre-mix base and make dishes instantly.

With this pre-mix of Schezwan Sabzi, you can instantly make Chilli paneer, Tomato fried rice, Pasta, Chilli potatoes, Upma, and much more.

The Schezwan spicy sauce used in Schezwan sabji adds a strong and flavorful kick to the dish, making it preferred, among those who cherish spicy food. Furthermore, besides the spicy flavor of the recipe, it also appeals to foodies because of its bright and vibrant color appearance, making it a visual delight.

Some more recipes that you can try Gugani, Mixed Veg Sabzi, Kala Chana, Paneer Aloo Kofta, and more.

Trending Recipes

Video Hotel Style Vegetable Premix

Hotel Style Vegetable Premix Recipe

Instant Indo Chinese Premix | Hotel Style Premix

Freeze and store to use for many recipes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Indo chinese

Servings 4

Calories 40 kcal

Ingredients

2 tbsp Oil / Tel
15 chopped Cloves / Loung
2 Onion / Pyaz
1 cup Cabbage / Patta gobi
1 cup Carrots / Gajar
1 green Bell pepper / Hara Shimla mirch
1 red Bell pepper / Lal Shimla mirch
1 yellow Bell pepper / Peela Shimla mirch
3 Chillies / Hari mirch
1 tsp Salt / Namak
2 tsp Schezwan sauce
1 tsp Soya sauce
1 tbsp Corn flour
1/4 cup Water / Pani

Instructions

Heat Oil, add chopped Garlic and after few seconds add chopped Onion,thinly chopped Cabbage,Carrot ,thinly chopped green Bell pepper, red Bell pepper and thinly chopped yellow bell pepper.
Continuously stirring Sauté till the veggies turn little soft but still crunchy in texture.
Now add chopped chillies, Salt, Schezwan sauce and Soya sauce .Well combine everything.
Now make a Corn flour slurry adding water and then add it to the veg mix.
Give it a mix,it will come to a boil and then switch off the stove.
Cool and you can keep it stored in a freezer for about a month.